an open letter to the migraine which popped up as i was getting ready for work today:
cut it out. I know you've been waiting for the perfect time to strike, but I assure you, today is not the day. I think i've dealt with enough this morning, finding out Matt died suddenly yesterday, and dealing with in game shenanigans...stoppit. just eff off.
OR, make yourself useful and help come up with ideas of stuff we can do to help out Matt's widow.
Monday, January 5, 2009
Thursday, January 1, 2009
Roast Beast
Made roast beef for the first time in YEARS tonight. Probably since I was in high school. Maybe before. Came out really well, here's the recipe for posterity.
1 Eye round
1 white onion
beef stock (store bought is fine)
jane's crazy mixed up salt
rub eye round liberally with jane's. Slice onion into 8 thick half moons. put 6 on the bottom of the pan, dice up the other 2. put beef on top of onions, pour in beef stock to cover onions. sprinkle the diced onions on top of the roast, cover with tin foil and bake at 375 for 40 minutes or so. remove foil and continue roasting until the beef is browned and about 150 degrees. remove from pan, allow to rest covered with foil for at least 10 minutes, while you make the gravy (and, in our house, make the mashed potatoes!).
to make gravy, strain the onions out of the stock, putting the stock into a small sauce pan. dissolve some gravy flour into beef stock or cold water (stock is better) and add to the hot stock and drippings. cook until thickened. done!
1 Eye round
1 white onion
beef stock (store bought is fine)
jane's crazy mixed up salt
rub eye round liberally with jane's. Slice onion into 8 thick half moons. put 6 on the bottom of the pan, dice up the other 2. put beef on top of onions, pour in beef stock to cover onions. sprinkle the diced onions on top of the roast, cover with tin foil and bake at 375 for 40 minutes or so. remove foil and continue roasting until the beef is browned and about 150 degrees. remove from pan, allow to rest covered with foil for at least 10 minutes, while you make the gravy (and, in our house, make the mashed potatoes!).
to make gravy, strain the onions out of the stock, putting the stock into a small sauce pan. dissolve some gravy flour into beef stock or cold water (stock is better) and add to the hot stock and drippings. cook until thickened. done!
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